Open-Face Lamb Burgers

Prep time: 15 min Cook time: 15 min Total time: 30 min 6 Serving
Always love to see burgers in open face.
ground lamb: 2 1/2 pounds
salt: 2 1/2 teaspoons
diced pitted fresh apricots: 1 cup
finely chopped red onion: 1/4 cup
diced drained roasted red pepper: 1/4 cup
Sherry wine vinegar: 2 tablespoons
olive oil: 2 tablespoons
curry powder: 1/4 teaspoon
sugar: 1/4 teaspoon
coarsely chopped pistachios: 1 cup
chopped fresh mint: 3 tablespoons
sourdough bread: 6 slices
Place ground lamb in large bowl; sprinkle 2 1/2 teaspoons coarse salt evenly over. Gently mix in salt and shape meat into 6 patties, each about 3/4 inch thick. DO AHEAD Patties can be prepared 6 hours ahead. Arrange on baking sheet, cover, and refrigerate. Mix apricots and next 6 ingredients in medium bowl; season with salt. Mix chopped pistachios and mint into relish. Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place burgers on grill. Place bread slices at edges to toast. Cook burgers to desired doneness and until slightly charred, about 5 minutes per side for mediumrare. Transfer bread to plates. Top each with burger. Spoon relish atop burgers.